Lunch: Tulips with Dutch Cheese and Tomato Pesto

Like Belgian endive leaves, red and white tulip petals make elegant, edible "holders" for appetizers.

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Tulips with Dutch Cheese and Tomato Pesto

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

12 dried tomato halves
1 tbsp. pine nuts
1 clove garlic
1 tbsp. chopped fresh basil or 1 teaspoon dried basil
1 tbsp. Chopped chives
1 tbsp. grated Parmesan cheese
2 tbsp. extra-virgin olive oil
1/4 tsp. salt
1/4 tsp. ground black pepper
3 1/2 oz. Gouda or Edam cheese
4 large pesticide-free red or other color tulips
2 large pesticide-free white tulips
Additional chopped chives (optional)

Instructions

In food processor fitted with chopping blade, process pine nuts and garlic until finely chopped. Drain tomatoes and squeeze dry; add to garlic mixture. Process until tomatoes are very finely chopped. Add basil, chives, Parmesan, oil, salt, and pepper; process until fairly smooth puree forms. (Tomato pesto can be made ahead; transfer to small bowl, cover, and refrigerate up to 3 days.)
Just before serving, remove wax, if present, from cheese and discard. Cut cheese into scant 1/4-inch-thick slices. Cut slices into triangles about 1 1/4 inches long and 1/2 inch wide at the base.
Pull petals off tulip stems; cut and discard 1/4 inch from bitter base of each petal where it was attached to stem. Spoon 1/4 teaspoon tomato pesto onto stem end of each petal; top with cheese and another 1/4 teaspoon tomato pesto. Garnish with additional chopped chives, if desired. Arrange some tulip petals on small serving plate; replenish as needed.

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